Antioxidant activity optimisation of Spirulina platensis C-phycocyanin obtained by freeze-thaw, microwave-assisted and ultrasound-assisted extraction methods

Journal source
Journal name: 
Quality Assurance and Safety of Crops & Foods (QAS)
Issue: 
Volume 09 (2017), Issue 1
Page(s): 
1-9
Author(s): 
R. Vali Aftari
K. Rezaei
A.R. Bandani
A. Mortazavi